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Shepherd's Chicken Chili Pie

pies, chili, low-fat, chicken

1 1/2 lb potatoes -- peeled
1 cut potatoes into chunks
1 can use up to 2 pounds potatoes
4 chicken breasts -- skinned
1 and boned
16 oz canned whole tomatoes --
1 with juice
1 large onion -- sliced
3 cloves garlic -- minced
1 teaspoon olive oil
1 1/2 tablespoon chili powder
1/2 teaspoon oregano
1 teaspoon cumin
2 tablespoon water
1 tablespoon tomato paste
1 teaspoon margarine
1 salt and freshly ground
1 black pepper to taste
1 tablespoon skim milk

Place potatoes in a saucepan with water to cover, bring to a boil, simmer for about 10-15 minutes, until tender. Steam chicken pieces in a vegetable steamer or on a steamer tray in a wok until cooked through, about 10 minutes. Drain tomatoes. Reserve liquid. Preheat oven to 350 degrees. In a large skillet, saute onion and garlic in olive oil until soft. Mix in chili powder, oregano, and cumin. Add water, tomatoe paste, and tomatoes. Cook unitl sauce is thick. If sauce becomes too thick, add a few tablespoons of the reserved tomato juice. Mix chicken cubes into sauce. Drain potatoes and whip them. Add margarine, salt, and pepper. Add skim milk and mix until potatoes are smooth. Add more milk if necessary. Place chicken mixture in a shallow casserole. Spread potatoes on top. Bake for about 30 minutes. Source: Eater's Choice, A Food Lover's Guide to Lower Cholestorerol, by Doctor and Nancy Goor, 1995 6 servings Recipe By :

Yield: 6 servings

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